WYTON LINE DANCE CLUB
LINE DANCING WITH MARIA WICK
UPDATES
WEDNESDAY 27th AUGUST
*CANCELLED CLASSES* *WHAT'S ON / GIG GUIDE*
PLEASE SIGN MY *GUEST BOOK* & PLEASE COME BACK SOON !!!!
'HAPPY DANCING'
MARIA x
WELCOME TO THE WEBSITE
CLASSES ARE HELD ON THE FOLLOWING NIGHTS
MONDAY
HOUGHTON & WYTON MEMORIAL HALL
INTERMEDIATE CLASS
WEDNESDAY
HOUGHTON SCOUT HUT
BEGINNER CLASS
THURSDAY
HOUGHTON SCOUT HUT
IMPROVER CLASS
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SATURDAY 21ST JUNE 2008 REPORT
The Wild West comes to Rheola. It was Despite the slightly overcast day, the dancers brought a great deal of energy and enthusiasm to the proceedings and residents and staff alike were mesmerised by their fancy footwork! To complete the Western theme, a tea of hotdogs was served and enjoyed by all. The line dancing afternoon completed a week of outdoor entertainment for the residents at Rheola. As part of the Breath of Fresh Air week they had already been on numerous trips to local parks, had enjoyed an outdoor church service and been entertained by a jazz band.
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cowboy boots and Stetsons at the ready last week when Rheola care centre in St Ives, Cambridgeshire, welcomed The Wyton Line Dance Club.
DARK INDULGENT CHOCOLATE & WALNUT BROWNIES
350g (12oz) Plain Chocolate, Broken Into Pieces
225g (8oz) Margarine
2 teaspoons Instant Coffee
2 tablespoons Hot Water
3 size 2 Eggs
225g (8oz) Caster Sugar
1 teaspoon Vanilla Essence
75g (3oz) Self-Raising Flour
175g (6oz) Walnut Pieces, Chopped
225g (8oz) Plain Chocolate Chips
Pre-heat the oven to 190ºC / 375ºF / Gas 5. Grease & base line a 30 x 23cm (12 x 9in) roasting tin with greased greaseproof paper.
Dissolve the coffee in the hot water.
Melt the chocolate slowly in a bowl with the margarine over a pan of hot water, stirring occasionally. Allow to cool.
In another bowl, mix together the coffee, eggs, sugar & vanilla essence. Gradually beat in the chocolate mixture.
Fold in the flour, walnuts & chocolate chips & the pour the mixture into the prepared tin.
Bake in the pre-heated oven for about 40-45 mins or until firm to the touch & a dull crust has formed. Do not overcook as it’s much preferable to have a slightly gooey texture. Leave to cool in the tin.
When the cake is completely cold (I have always found it is best to leave until the next day) cut into squares.